|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 21g||106%|
|Total Carbohydrate 72g||26%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This macaroni and ground beef casserole recipe makes a great-tasting dinner for any night of the week. Simply made with the addition of onion, pepper, and celery mixed with spices, spaghetti sauce, tomato paste, and topped with shredded cheese, this casserole is a hearty and comforting dish.
Add a tossed salad and warm rolls or crusty bread for a perfect meal.
- 8 ounces macaroni
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1/2 green bell pepper, chopped
- 1 rib celery, chopped
- 1 1/2 pounds ground beef
- 3 cloves garlic, minced
- 1 (32 ounce) jar prepared spaghetti sauce (or your favorite)
- 3 tablespoons tomato paste
- Salt, to taste
- Pepper, to taste
- 2 cups shredded Cheddar cheese
Gather the ingredients.
Cook macaroni in boiling salted water following package directions. Drain the macaroni in a colander and rinse with hot water.
Preheat the oven to 350 F. Spray a 2 1/2- to 3-quart baking dish with nonstick cooking spray or butter lightly.
In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and celery; cook, stirring, for about 3 to 4 minutes, until tender. Add the ground beef and cook, stirring and breaking up, until no longer pink. Add the garlic and cook for 1 minute longer. Add the spaghetti sauce and tomato paste. Bring to a simmer. Simmer for 5 minutes. Add the cooked and drained macaroni and stir to blend.
Transfer to the baking dish. Top with the cheese and bake for 20 to 25 minutes, until cheese is melted and the mixture is bubbly.
How to Store
Leftover casseroles can be stored for three to four days in the refrigerator. Cover tightly with plastic wrap, or aluminum foil.